James Martin served up a tasty Christmas special smoked salmon mousse with lemon, cream cheese, watercress, prawns and cucumber pickle on James Martin’s Saturday Morning.

To line the savarin tin: 6 long slices of smoked salmon.

The ingredients for the mousse are: 400g smoked salmon, 400g cream cheese, 200ml double cream, 1 lemon juice and zest and Black pepper.

For pickle: 1 cucumber, deseeded and thinly diced, 75ml white wine vinegar, 75ml water, 75g caster sugar and 2 tbsp chopped dill.

To serve: Watercress, Sliced sourdough, toasted and Shell-on cooked prawns.

See recipes by James in his book titled: Cheese: 100 Ultimate Recipes For Cheese Lovers available from Amazon now.